Blueberry Delight Dessert Recipes
BLUEBERRY DELIGHT
Relates Christine Halandras of Meeker, Colorado, "Prepared angel food cake makes this impressive dessert a breeze to assemble. Plus, it can be put together ahead to there's no last-minute fuss."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and dry pudding mix. Fold in 1-1/2 cups of whipped topping. , Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. , Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.
Nutrition Facts :
BLUEBERRY ANGEL DESSERT
Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. -Carol Johnson, Tyler, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 384 calories, Fat 10g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 223mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 3g fiber), Protein 3g protein.
24 BEST BLUEBERRY DESSERT RECIPE COLLECTION
These delicious blueberry desserts can't be beat! From crumb cake, to cobbler, to whoopie pies, you'll make these 24 blueberry treats again and again.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious dessert the whole family will love!
Nutrition Facts :
BLUEBERRY DELIGHT
A no-bake blueberry delight for the cheesecake lover!
Provided by Paula
Categories Desserts
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13-inch pan.
- Bake for 30 minutes. Allow to cool.
- In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling.
Nutrition Facts : Calories 899.7 calories, Carbohydrate 109.8 g, Cholesterol 109.8 mg, Fat 47.5 g, Fiber 3.9 g, Protein 9.4 g, SaturatedFat 24.5 g, Sodium 310.6 mg, Sugar 78.8 g
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BLUEBERRY DELIGHT (AKA BLUEBERRY YUM YUM) - EASY NO-BAKE ...
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- In a medium bowl, stir well to combine graham cracker crumbs, sugar, and butter. Press evenly into the bottom of a 9 x 13 pan. Place in the refrigerator for 30 minutes to chill.
- Using a stand or hand mixer, beat well to combine cream cheese, powdered sugar, vanilla, and 1/2 of the tub of Cool Whip. Spread mixture evenly over crust.
- Top with remaining Cool Whip. Sprinkle with additional graham cracker crumbs, if desired. Refrigerate for at least 2 hours before serving.
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- Combine the blueberries, sugar, and flour in a medium-size saucepan and cook over medium heat. Stir constantly and bring the mixture to a boil.
- Combine the cream cheese and sugar in a medium-size bowl using an electric mixer. When the mixture is smooth, add the whipped topping and continue mixing until everything is combined.
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- Preheat oven to 350°F. In a food processor, blend the graham crackers and pecans until finely chopped.
- Stir in butter and sugar until well combined and press into the bottom of a 13x9 pan. Bake for 8 minutes and let cool completely.
BLUEBERRY DELIGHT - AMANDA'S COOKIN' - ONE PAN DESSERTS
From amandascookin.com
Ratings 53Calories 378 per servingCategory Desserts
- Preheat oven to 350°F. In a food processor, blend the graham crackers and pecans until finely chopped. Stir in butter and sugar until well combined and press into the bottom of a 13x9 pan. Bake for 8 minutes and let cool completely.
- In a large bowl, beat cream cheese and powdered sugar until smooth. Using 1 container of whipped topping, beat in about 1 cup so there are no lumps. Fold in the remaining whipped topping from the container and spread the cream cheese mixture over crust.
- Add the blueberry pie filling in an even layer. Top with remaining container of whipped topping. Garnish with chopped pecans if desired. Cover and chill for at least 2 hours or overnight.
EASY NO-BAKE BLUEBERRY DELIGHT - HOUSE OF NASH EATS
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4/5 (1)Total Time 2 hrs 15 minsCategory DessertCalories 203 per serving
- Process the graham crackers and pecans in a food processor or blender until they are fine crumbs. Add the butter and sugar and process again to combine. Press into a 9x13-inch baking dish and freeze for 10 minutes while preparing the middle layer.
- Beat cream cheese and 1 cup of the powdered sugar in a medium bowl using an electric mixer until smooth. In another bowl, whip the cream and remaining 1/4 cup of powdered sugar until soft peaks form, then add to the cream cheese mixture, beating until smooth. Spread over the crust, making sure to go all the way to the edges of the pan.
NO BAKE BLUEBERRY DELIGHT - CAKESCOTTAGE
From cakescottage.com
3.8/5 (17)Category Dessert, No Bake DessertCuisine AmericanTotal Time 2 hrs 20 mins
- In a medium bowl, combine 2 cups of graham cracker crumbs, sugar and melted butter. Firmly press into a crust in the bottom of 9 x 13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.
- Meanwhile, if making the blueberry filling, In a saucepan whisk water, sugar, cornstarch, and lemon juice until the cornstarch is dissolved, then add the berries and bring to a simmer over medium to medium-high heat.
- Allow the mashed berry mixture to simmer for another minute (so that it simmers for a total of 2-3 minutes), until it is glossy and thickened, then remove from heat and allow to cool.
CREAMY NO BAKE BLUEBERRY DELIGHT | FLOUR ON MY FINGERS
From flouronmyfingers.com
Ratings 60Calories 545 per servingCategory No Bake Desserts
- In a separate mixer bowl, whisk together the Dream Whip with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes.
- Add the cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 minutes, or until it’s smooth and creamy.
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Ratings 1Total Time 15 minsCategory DessertCalories 367 per serving
- If you are not using graham crackers that have already been crushed, go ahead, and crush them in a food processor or blender until it is a fine crumb. If you are using a food processor to crush the crackers, you can add the melted butter and sugar to that and pulse a few times to thoroughly mix.
- However, if you are using graham crackers that have already been crushed like I did today, just place those in a mixing bowl and add the sugar and mix. Then add the melted butter and mix to incorporate.
- Pour the graham cracker mixture in a 9 X 13 cake pan (reserving approximately ¼ cup) and press into the bottom of the pan.
- Next make the cream cheese layer. In a mixing bowl, add the softened cream cheese and mix with a mixer until creamy. Then add the powdered sugar, instant pudding mix, milk, and vanilla extract. Mix until all the ingredients are blended and creamy. It takes just a minute or two. Add this cream cheese mixture to the top of the graham cracker layer. Carefully spreading out to the edges of the pan.
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4.8/5 (12)Total Time 23 minsCategory Dessert
- Using an electric mixer, beat cream cheese, milk, and confectioners' sugar until smooth. Fold in 1 cup of whipped topping. (Save remaining whipped topping for the final layer.)
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From savoringthegood.com
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- Pulse graham crackers, sugar and sliced almonds in a food processor until finely ground. (reserve 2 tablespoons if you want to garnish)
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- Process the graham crackers and pecans in a food processor or blender until they are fine crumbs. Add the butter and sugar and process again to combine. Press into a 9x13-inch baking dish and freeze for 10 minutes while preparing the middle layer.
- Beat cream cheese and powdered sugar in a medium bowl using an electric mixer until smooth. Add one container of thawed Cool Whip, beating until smooth. Spread over the crust, making sure to go all the way to the edges of the pan.
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- Blend graham crackers and pecans in a food processor or blender until fine crumbs. Add melted butter and granulated sugar, pulse or stir to coat, and press into the bottom of a 13x9-inch pan. Bake at 350˚F for 8-10 minutes, until butter has absorbed and crust no longer looks wet. Cool completely. (*See notes for a no-bake crust.)
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- Gently dollop blueberry pie filling over the cream cheese layer and smooth in an even layer. Top with the remaining (8oz) container of whipped topping. Sprinkle with chopped pecans, if desired.
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